Green Split Pea Dip

So good – the recipe adapted from Michael Psilakis.
Boil 1cup of green peas with a small onion and bay leave until soft. Drain. In a food processor pulse 1 roasted poblano, couple garlic cloves, 1 fat scallion, some cilantro and couple tbs of good white whine vinegar. Add peas. With motor running, slowly pour 1/2 [...]

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Moorish Chickpeas with Spinach

Wegmans started to carry nice organic legumes – got some split peas and chickpeas to try. Decided to make the chickpeas/spinach dish one can find in every spanish cookbook. My version came from Jose Andres. I made some changes in spicing – braised chickpeas with cloves and cinnamon. Didn’t use saffron, and forgot paprika (stupidly). [...]

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Aromatic Braise of Spinach, Lima Beans and Merquez

From an excellent Boulud’s book Braise comes this dish. He calls for white beans but i used gigantic lima beans from Rancho Gordo instead.

Pretty much followed the recipe, just cut it in half. Enormous amount of spinach (2lbs). And it’s a great idea to braise (cook) beans along with vegetables: i always prefer oven treatment [...]

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Fagioli al Fiasco – Best Way with Beans

I cook a lot of dired beans, and always look for best cooking method so they stay intact and evenly done.
One of the best and easiest way that also produces a very flavorful pot liquor is the old italian techique called fagioli al fiasco. Reinterpreted to the modern kitchen this method boils down to the [...]

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